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Devra Ferst on Muck Rack

Devra Ferst

Verified
New York
As seen in: Bon Appetit, Heated, MSN, The New York Times, Yahoo Life, Yahoo Canada, NPR, Tripadvisor, The Strategist, Salon, Miami Herald and
Food + travel writer. new yorker. cheese lover. babka aficionado. Find me at devra [at] devraferst [dot] com

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Articles

How to Reduce a Sauce So It Actually Thickens Original

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By Rochelle Bilow Verified, Devra Ferst Verified
| Bon Appetit Verified
The best restaurant sauces can tempt even the most prim and proper of us to lift up our plates and lick them clean. But you can make a sauce just as luscious at home with pan drippings or leftover braising liquid—all it takes is a bit of time, technique, and butter. For a pan sauce, you only need 5–15 minutes, while sauce made with braising liquid might take closer to 15–30 minutes to reduce down to the perfect viscosity.
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‘The Frog Commissary Cookbook’ remains a Philadelphia icon over 40 years after its debut

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By Devra Ferst Verified
| The Philadelphia Inquirer Verified
Chef Justin Bacharach hadn’t read up on the history of 1710 Sansom St. before he opened dancerobot there in September. He knew it was previously a bottle shop with a deli, but was otherwise too busy to give it much thought. That changed just before opening night, when Bacharach’s business partner, chef Jesse Ito, brought in a copy of The Frog Commissary Cookbook.
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Muje From Jungsik Yim Journeys All Across Asia for Inspiration

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By Devra Ferst Verified
| Resy
Discover restaurants to love. Close Close Dessert features a miniature representation of Singapore’s famed Merlion. Photo by Alexander Stein, courtesy of Muje The Rundown   New York By Devra Ferst, a Brooklyn-based food writer and cookbook author who has contributed to The New York Times, Bon Appétit, Eater, NPR, and other publications. Published: July 8, 2026 In early May, chef Jungsik Yim quietly closed Sea by Jungsik, his two-year-old Southeast Asian restaurant near Penn Station.
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